Red Lentils with Spinach, Coconut & Spices
Try these creamy red lentils with spinach, coconut, and curry. Fragrant, healthy, and satisfying, this easy vegan dish comes together quickly and makes a perfect weeknight meal.
Try these creamy red lentils with spinach, coconut, and curry. Fragrant, healthy, and satisfying, this easy vegan dish comes together quickly and makes a perfect weeknight meal.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
- 3 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 small piece fresh ginger, finely chopped
- A little olive oil
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tbsp tomato paste
- 300 g red lentils
- 1½ cups coconut cream
- Salt, to taste
- 250 g baby spinach
- Juice of 1 lime
- Water or vegetable stock, as needed
- Fresh coriander or parsley leaves
- Small corn tortillas, toasted
- A little crushed red pepper (bouκοvo)
- 1 lime, cut into wedges
Directions
Place the red lentils in a bowl and cover with hot water. Leave them to soak briefly while you prepare the remaining ingredients, then drain well.
Heat a little olive oil in a small saucepan. Add the white parts of the spring onions and sauté for 3–4 minutes.
Add the garlic and ginger and cook over medium heat for 2 minutes, until fragrant.
Add the cumin, curry powder, coriander, paprika, and tomato paste. Stir well and cook briefly to warm the spices and release their aromas.
Add the drained lentils and the green parts of the spring onions. Stir to coat everything in the oil and spices.
Pour in enough water or vegetable stock to cover the lentils, along with the coconut cream. Season with salt and add the lime juice.
Stir well. Once the mixture comes to a boil, cover the saucepan, reduce the heat, and simmer for about 20 minutes, or until the lentils have absorbed most of the liquid and the mixture has thickened into a rich, slightly saucy consistency.
Finally, add the baby spinach. Taste and adjust the seasoning, stir well, and remove from the heat.
Serve garnished with fresh coriander leaves and a little crushed red pepper. Serve with toasted corn tortillas and lime wedges on the side.
Recipe Tips
Red lentils cook quickly and can thicken considerably as they stand. If the lentils become too thick, simply loosen them with a splash of hot water or vegetable stock before serving.
